Sandwiches

Compiled by: SUNIL KUMAR
Sandwiches' Worldly Ways
Riding the wake of wildly successful panini, a new wave of ethnic-influenced sandwiches
offers all the ingredients for menu success.
Come noontime, sandwich restaurants can be as jam-packed as a hoagie, customers
queued up to select artisan breads, bountiful fillings and secret sauces. Largely beyond
the industry’s expectations, the segment has connected with consumers—their appetites,
lifestyles and dining preferences.
For guests whose taste preferences are avidly ethnic, sandwiches stack up nicely. No
longer confined to the American standards of ham and cheese, turkey or roast beef,
sandwiches now are built on different breads and layered with the boldest of global
influences.
Ethnic flavors sandwiched between rustic Cuban loaves, crusty Mexican bolillos or crisp,
chewy baguettes are sparking sales not just in the sandwich segment but across casual-dining
and noncommercial sectors, where they’re devoured as self-contained sit-down
meals or portable snacks on the go.
In user-friendly packages simply assembled and easily customized, five bread-based
imports—Mexican tortas, Cuban sandwiches, Middle Eastern pitas, Indian-style
sandwiches and Vietnamese banh mi—are landing in the culinary mainstream, offering
complex blends of taste and texture.
“The sandwich category continues to evolve as people feel more time pressed, look for
quick meals and realize sandwiches can be really interesting,” says Philip Smith,
corporate executive chef for Burlington, Vt.-based bagel chain Bruegger’s. “At the same
time, diners want more going on in each bite with higher registers of flavor that are
spicier and have more heat and depth.”
Heeding the call and aiming to make the brand’s food offerings more relevant, Smith
introduced a take on the Cuban sandwich 18 months ago. Adjusted to fit the quick-service
chain’s ingredient and equipment restrictions, the recipe calls for precooked,
precut chicken strips instead of traditional roasted pork and does not require sandwiches
to be pressed in panini grills. A solid seller, the sandwich also includes smoked honey
ham, Swiss cheese, lettuce, pickles, chipotle mayonnaise and Dijon mustard mounded
atop a pliable, square bagel dubbed a Softwich.
At recently opened Kantina in Newport Beach, Calif., the ability to offer diners portable,
flavor-fueled choices spurred Executive Chef Robert Herrera to menu three tortas,
including a breakfast variety with eggs, hash browns, tomato, avocado and white
Cheddar. Wrapped in butcher paper to keep all components tucked neatly inside, the
sandwiches also are available to go at the contemporary Mexican eatery.
IHM, CHENNAI

“Sandwiches give you so much freedom—what spreads to choose, what meats and
vegetables you use to fill them,” Herrera says, noting the products’ popularity among
chefs as well as customers.
Here are some of the various world’s
most popular sandwiches:
Beef On Weck Sandwich or Beef On Wick
This is a unique staple of Buffalo, New York’s bars and taverns. Few, if any, restaurants
outside of the Buffalo area serve this sandwich or even know what it is. It is a roast beef
sandwich on a salty kummelweck roll which is a Kaiser roll, seeded with caraway and
topped with an abundance of chunky salt . Kummelweck is simply shortened to “weck.”
The sandwich is usually served with horseradish, kosher dill pickle slices, and French
Fries on the side.
Bierock
This is a specialty from Kansas with roots in the German and Russian. A yeasted pocket
bread would be stuffed with beef, sauerkraut, onion and seasonings. It is similar to the
Runza (scroll down).
Club Sandwich
This is a sandwich with cooked chicken breast and bacon, lettuce and tomato. They are
layered between two, possibly three slices of toasted bread with mayonnaise. This was
quite fashionable in New York, and was a favorite with the Duke and Duchess of
Windsor.
IHM, CHENNAI

Dagwood Sandwich
This sandwich is named after the popular comic strip character of the 1930's, Dagwood
Bumstead. Rather inept in any domestic duty, Dagwood was only able to pile leftovers
between bread. Yes, go ahead and clean the fridge and call it a Dagwood, but remember
to pile high enough to make it impossible to eat.
Falafel
Falafel is the national street food of Israel and the whole middle east. It is served in a pita,
dressed with tahini sauce and smothered in a variety of add-ons. One may find chopped
salad, pickled vegetables, even the fiery Yemenite condiment called zhug. Every Falafel
stand has its own style. Some people love it topped with sauerkraut, wedges of tomato
and tahini. Hot pepper may also be sprinkled on top.
Finger Sandwiches for Tea
The origin of the mid-afternoon tea is credited to Anna, the Duchess of Bedford, who
conquered the weak feeling at four in the afternoon by having tea and breadstuffs. In time
she invited friends and the tea party was born. 1840 is the given date for this historic
moment, and by 1880, the country was following the Duchess' lead, and tea shops were
in vogue.
There are a few caveats for tea sandwiches or finger sandwiches: choose thinly sliced,
sandwich bread of a tight grain; use a thin layer of butter to seal the bread from the moist
ingredients; cut away all crusts.
French Dip Sandwich
Invented in Los Angeles by Phillippe Mathieu, the owner of a shop called "Phillippe the
Original," the "French Dipped Sandwich" is the specialty of the house and is made with
either roast beef, roast pork, leg of lamb, turkey or ham served on a light French roll
dipped into au jus sauce, made from the the pan drippings of roast beef.
IHM, CHENNAI

Gyro
The gyro is a Greek specialty. A proper Greek gyro is made with meat cut off a big
cylinder of well-seasoned lamb or lamb and beef. (This meat is on a slowly rotating
vertical spit the name gyro, implying the circular spinning motion of a gyroscope). Gyro
is probably the most often mispronounced food name. Even its fans usually do not get the
pronounced correctly - whether it is mispronounced as "jee-rohs," "jai-rohs," "gee-rohs,"
The correct Greek pronunciation is “yee-rohs.”
Hoagie
The hoagie comes from Philadelphia and has developed several legends as to its origins,
but the word 'hoagie" seems to have derived from 'hoggie' (an apt term for anyone
downing this supersize sandwich). A site member advises us that "The term "Hoagie"
refers to the men who worked on Hog Island. Hog Island was famous for shipbuilding.
The shipbuilders liked their sandwiches big, and local shopkeepers accommodated by
creating a Sandwich which would satisfy their appetites. A correctly made Philadelphia
Hoagie has some of the soft interior of the bread removed, to accommodate more
ingredients.
It is related to the Poor Boy, the Hero and the Submarine. In other parts of the country it
is called a Zep or Zeppelin.They are all made on full loaves of crusty French bread filled
with various cold cuts and many different trimmings.
Horseshoe
This is a specialty in Springfield, Illinois, and is a thick sandwich with two or three slices
of bread encasing fried ham steak or 2 large hamburgers. It is served with thick French
fries, and a special sauce. A 'Pony Shoe' uses one slice of very thick bread.
Hot Brown Sandwich
The Hot Brown is an open-faced sandwich made from turkey, bacon, pimientos, and
Mornay sauce. The sandwich is place under the broiler to melt the cheese. Chef Fred K.
Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in
1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner
dance. The band played steadily, the dancers grew hungry. At midnight, when the band
IHM, CHENNAI

took its break, the crowd headed for the restaurant to eat. Chef Schmidt delighted his
guests (and prepared them for more dancing) by creating the Hot Brown. Today the Hot
Brown sandwich is still a Louisville favorite and still the signature dish of the Camberley
Brown Hotel.
The Hot Dog
Though the hot dog is a classic invention of its own, it must be included here as it
conforms to Webster's definition. Controversy surrounds the origin of the hot dog. Who
really created the first hot dog? Although the city of Frankfurt, Germany lays claim to
being the origin of the first frankfurter in 1852, some argue that Johann Georghehner, a
butcher from Coburg, Germany created the first frankfurter as early as the 1600s.
Several legends surround the American hot dog. Some claim that the first stall selling hot
dogs was in Coney Island in 1916, others shout, no, the St. Louis World Fair of 1904 was
the starting point, while yet others claim it was first sold by a food concessionaire named
Harry Stevens at New York's Polo Grounds, the home of the New York Giants, in the
early 1900s. Whatever the truth of its origins, the hot dog is forever allied with the
American baseball game.
The name appears to be credited to the cartoonist TA (Tad) Dorga who drew the oddly
presented sausage as dachshunds in buns, and called them hot dogs because he couldn't
spell frankfurter. Another variant says that around 1894-95, students at Yale University
began to refer to the wagons selling hot sausages in buns as dog wagons. One such
wagon was nicknamed "The Kennel Club." It was only a short step from this campus use
of dog to hot dog, and this fateful move was made in a story in the issue of the Yale
Record for 19 October 1895, which ended, "They contentedly munched hot dogs during
the whole service." Fittingly, July is National Hot Dog Month. Statistics say that the
average American eats 60 hot dogs a year
-A Hot Dog called a 'Coney Island'-
This is a specialty from Cincinnati and is often called a 'Coney.' The history is
somewhat vague, but a Macedonian immigrant, Tom Athanas Kiradjieff gets the
credit for this, also. En route to Cincinnati, he passed through the Coney Island
area of New York. Later when he decided to cover one of his hot dogs on a bun
with mustard, Cincinnati Chili, and onions, and top it all off with a lot of finely
grated Cheddar Cheese, he named it a 'Coney Island' and the name sticks to this
day. 'Coneys', as the locals call them, are now made with a hot dog that is a bit
smaller and shorter than a regular wiener, to allow more room for the chili and
other goodies that go thereon.
IHM, CHENNAI

Monte Cristo
The Monte Cristo Sandwich has creative variations from one restaurant to another. The
basic sandwich is made of two slices of white bread with ham, turkey, or chicken, and a
slice of cheese. It is then dipped in beaten egg and fried in butter. A classic Monte Cristo
sandwich should come with a side of jelly to dip it in. The original grilled cheese
sandwich, this consisted of Gruyere cheese and lean ham between two slices of crustless
bread, fried in clarified butter. It was originally served in 1910 in a Paris cafe. This
sandwich is still a popular snack or casual meal throughout France and Switzerland in
most bars and cafes.
Muffuletta
The muffuletta is a specialty of the French Quarter of New Orleans. It could be called
olive salad on bread. Despite the name 'French' this is a gift of the Italian immigrants who
settled in New Orleans. To be authentic, it should be served on a round 10-inch roll, at
room temperature. It is frequently called simply a 'Muff.'
Old, but New - Panini, Crostini & Bruschetta
Italians have always eaten bread with everything. In the history of Italian food the
concept of a sandwich was, most likely, peasant fare. Having gifted the world
with 'open-face' inventions, such as pizza or foccaccia, the flavored and dressed
toast known as bruschetta, we would demand nothing more of the Italians. But
panini are there, crunchy breads holding warm meats and cheeses. Though the
Italians may, indeed, prefer panini plain, they are quite popular grilled in a panini
press. Bruschetta is really garlic bread, though it has become a form of open-face
sandwich. It is rubbed with fruity extra virgin olive oil then grilled. Garlic is
rubbed lightly over the hot bread after grilling, then drizzled with olive oil. Today
we dress it and pile it high with ingredients of our own choice. Crostini are small,
thin slices of toasted French or Italian bread topped with a few simple ingredients
and served as an appetizer.
Philadelphia Cream Cheese Steak
The Philadelphia Cheese Steak is a long-roll sandwich filled with chopped pieces of fried
chip steak smothered in melted cheese. It's fame easily surpasses the Cubano and 'Beef on
Wick' sandwiches you've included. I've seen it on menus in the Caribbean, Italy, and
Scotland!
IHM, CHENNAI

This sandwich has well documented legends. The story goes that the original cheese steak
was made by a hot dog vendor (Pat Olivieri) who got tired of having hot dogs for lunch.
One of his regulars smelled the steak and onions and asked if he could have some, too.
That's the legend. Today, the descendents of Pat operate Pat's in the heart of South
Philadelphia. The original Philly steak didn't have cheese. That came later. Pat's serves
what they call the "original", made with chip steak and cheese whiz on a crusty italian
roll. If you want onions, you have to order "wit" (as in "Cheese steak wit"). Across the
street is the rival Geno's. Geno's makes their Cheese steak with american cheese, unless
you ask for provolone. They do NOT use cheese whiz. If you want onions, you ask for a
"Cheese steak with onions". If you ask for a "Cheese steak wit", they'll politely correct
your pronunciation of the word "with". At both, you can ask for it "scooped", which
means they'll pull out virtually all of the soft interior of the roll. I, personally, don't like it
that way. When you scoop, you usually end up with ketchup/pizza sauce and grease
making the roll so soft that it requires you to eat it very quickly for fear that it'll fall apart.
With the size of an average cheese steak being easily 1/2 pound+ of meat plus a roll and
cheese, it's not something to scarf down! I, personally, prefer the Pizza Steak, a variety of
cheese steak which includes provolone cheese cooked with the steak, the steak/cheese put
into the roll, pizza sauce poured in, and then topped with mozzarella and put under the
broiler until the mozzarella bubbles and the roll gets a bit crispier.
Poor Boy (or Po' Boy)
The Po' Boy or Poor Boy emanates from New Orleans. The fillings vary, ranging from
fried oysters, shrimp, fish, soft-shelled crabs, crawfish, roast beef and gravy, roast pork,
meatballs, smoked sausage and more. They are always made with French bread. It is
related to the Hoagie, the Hero and the Submarine. They are all made on full loaves of
crusty French bread filled with various cold cuts and many different trimmings.
Reuben Sandwich
The Reuben Sandwich is a grilled sandwich made with corned beef, Swiss cheese,
sauerkraut, and Russian dressing on rye bread. There are two claims to the Reuben. The
Midwestern claim states that it was created by Reuben Kolakofsky (1874-1960), a
wholesale grocer in Omaha, Nebraska and co-owner of Central Market in Omaha
sometime between 1920 and 1935. Like the Earl of Sandwich at his gaming tables,
Kolakofsky belonged to a weekly poker group for whom he fixed this sandwich. One of
the players, Charles Schimmel, was owner of the Blackstone Hotel in Omaha, and he put
the Reuben on his menu.
IHM, CHENNAI

But Reuben's was a landmark Manhattan delicatessen, first established around 1908.
Arnold Reuben's daughter claims that a Reuben Special sandwich was created in 1914 for
Annette Seelos, Charlie Chaplin's leading lady.
Runza
This is a specialty from Nebraska, similar to the bierock mentioned above. It also has its
roots in the German and Russian, and is a yeasted pocket bread stuffed with beef,
sauerkraut, onion and seasonings.
Schnitters and Sangers, hopefully with Fritz (from
Australia)
In parts of South Australia,a sandwich is called a schnitter, while in other places it is
called a sanger. Sangers can be sandwiches in one state and sausages in another. But
hopefully, they will be served with Fritz. We asked Margaret Walker (margaret's
kitchen down under) about Fritz: "We have a meat here called Fritz. In other states of
Australia it is called Devon or simply Sausage. It is beloved by children Australia wide.
My greatest treat was to go into the local Butcher Shop, and be offered a slice of fritz to
eat whilst mother was waiting to be served. The butcher took out his steel and sharpened
his knife, then took the long orange stick of smoked fritz from the refrigerator and cut a
thick slice. I felt so thrilled when I had that thick slice in my hand and could enjoy the
taste and texture of really fresh fritz. Fritz and Tomato Sauce is a favorite of all South
Australian school children for a lunchbox sandwich.
Shawarma
Similar to a gyro, the traditional Middle Eastern shawarma sandwich is made with
marinated pieces of meat which have been pressed, stacked onto a rotisserie and cooked
slowly. The cooked meat is then shaved off and made into a sandwich with yogurt,
tomatoes and lettuce.
IHM, CHENNAI

Sloppy Joe
H.K. Heinz in Pittsburgh says their research at the Carnegie Library suggests that the
Sloppy Joe began in a Sioux City, Iowa, cafe as a "loose meat sandwich" in 1930, the
creation of a cook named Joe..." Since ground meat, stretched as best as possible, was a
staple throughout the depression, we will credit the creation of the sloppy joe to the
general spirit of all people who use their imagination to make food taste good without
cost.
Submarine
The sub is a king-sized sandwich on an Italian loaf of bread approximately 12 inches long
and 3 inches wide. It is filled with ham, salami, cheese, lettuce, tomatoes, onions, and
usually flavored with garlic powder and oregano. It is thought that the original concept of
these sandwiches came from the Italians who immigrated to New York in the late 1800s
and brought with them their favorite Italian Sandwich recipes. It is related to the Poor
Boy, the Hero and the Hoagie. They are all made on full loaves of crusty French bread
filled with various cold cuts and many different trimmings.
Tortas
In Mexico, tortas are an everyday standard at street stands. Many are built on telera, a
light, white bread with a round, flattish shape and two indentations on top, while others
are served on oblong bolillo rolls. Ciabatta is a common substitute in the United States,
where the specialty breads sometimes can be difficult to source.
A wide range of protein choices such as savory pork carnitas, beef barbacoa and fried
chicken breast—combined with multiple layers of beans, vegetables, spreads and salsas
—mean no two tortas need be alike.
Herrera’s recipes at Kantina include a Marinated Carne Asada “French Dip” Sandwich on
telera served with Mexican au jus, and a version with carnitas smothered in onions,
peppers and leeks with tomato marmalade on grilled telera.
Roberto Santibañez, culinary director for Rosa Mexicano, an upscale, multi-unit concept
based in New York City, loves tortas for their inherent complexity, even though the
sandwiches aren’t the easiest to prepare in high-volume environments.
“The most common torta to me is having one side spread with sour cream and the other
with mayo, then one side spread again with refried black beans. The other components
like ham and cheese are grilled together, and then there is a fresh layer—onions, pickled
IHM, CHENNAI

jalapeños, fresh avocado,” he says. “It’s not like a panini where you can have them
assembled and just press them to order.”
Cubanos
Cuban sandwiches are made with a standard lineup of all-American ingredients: roast
pork and smoked ham, Swiss cheese, dill pickles, yellow mustard and mayonnaise. Yet,
when they’re all heaped together on Cuban bread and hot-pressed into thin, crisp
packages, they become deliciously endowed with their trademark taste.
Until recently, Cubanos rarely were seen outside the Miami area, where native Cubans
were loyalists to the warm wonders. Their reputation is spreading, though. At fast-casual
restaurant Havana Central in New York City, about 300 Cuban-style sandwiches are
prepped daily at each of three locations. Executive Chef Stanley Licairic marinates pork
shoulder for two days in cider vinegar, corn oil and garlic before roasting it for 12 hours.
Additional flavor comes from pimientos, olives and whole garlic cloves, inserted into
slits Licairic cuts into the meat.
He also menus a traditional media noche (midnight), a scaled-down version of the
Cubano served on sweet bread, as well as options such as smoked turkey with Swiss
cheese and avocado or cod with pimientos, red onions and garlic mayonnaise.
At New York City’s Barça 18, Executive Chef Brian O’Donohoe spiffs up a typical
Cuban sandwich recipe to reflect the restaurant’s Spanish theme. Two slices of manchego
cheese join super-thin, 12-month-aged Serrano ham and roasted pork loin marinated with
hot and smoked paprika and loads of garlic.
Instead of Cuban bread, Barça 18 builds the sandwiches on ciabatta baked fresh at the
commissary of parent company B.R. Guest Restaurants. A bit of extra-virgin olive oil in
the recipe helps the bread gain a golden-brown, super-crisp finish in the panini press.
For its adaptation, casual-dining chain Beef ‘O’ Brady’s swaps salami slices for roasted
pork in keeping with local tradition of its Tampa, Fla., homebase.
“Pork has a great profile, but with mustard, pickles and ham it gets lost,” says Scott
Taylor, senior vice president of development. “Salami’s stronger flavor gives the
sandwich a different taste.”
Banh Mi
At first glance, it’s not readily apparent that banh mi sandwiches are 100% Vietnamese.
Served on perfectly formed baguettes—a legacy of French colonialism—they keep their
ethnic roots undercover. But beneath the bread, Asian flavors move boldly to the fore.
IHM, CHENNAI

Composed most often with barbecued pork, chicken-liver pâté, sliced fresh chiles, tufts of
cilantro and pickled carrots and daikon radish, authentic “Saigon baguettes” also might
include sliced cucumber, mayonnaise and a splash of hot-pepper sauce.
Mary Nguyen, chef and co-owner of the upscale-casual Parallel Seventeen in Denver,
serves the sandwiches on a Vietnamese baguette, which she describes as having lighter
dough than its French cousin from the addition of rice flour and extra kneading.
The pride of her sandwich is Chinese char siu pork made in house with a marinade
including honey, mirin, ginger, hoisin, brown sugar, soy sauce and five-spice powder.
To update the presentation, Nguyen sells banh mi as a deconstructed charcuterie-style
platter at dinner in addition to the standard format on lunch and late-night menus.
Customers construct their own sandwiches from char siu pork; sliced pork pâté; soft,
chicken-liver pâté; thin-sliced cucumbers; pickled, shredded carrot and daikon; and
cilantro.
At Grand Central Baking Co., a seven-unit bakery-cafe concept based in Seattle,
Commissary Production Manager Laura Heinlein developed a Vietnamese-style offering
called the Banh Mi Bolo to meet demand for a fresh take on a cold, vegetarian sandwich.
Instead of the typical pork and pâté, she substitutes portobello mushrooms, rounding out
the multilayered build with sweet onion and spicy chile mayonnaise in addition to
cilantro and pickled vegetables.
“Bread choice is critical to the overall taste, whether it’s a hearty campagnolo or a tangy
sourdough,” says Heinlein, who selected Grand Central’s ciabatta-style Grande Bolo rolls
over traditional baguettes. “The bolo is a softer roll, so the exterior is slightly crusty and
the center open with lots of air pockets.”
Pita Sandwiches
Pita bread’s well-recognized profile and healthy perception are among the reasons
executives at Extreme Pita, a Toronto-based chain with 12 U.S. locations, chose the
versatile vehicle as the foundation for their concept.
“We liked that it is thin and tastes like bread, but it doesn’t have some of the filling
qualities buns might have,” says Alex Rechichi, president and co-founder. “We also
wanted it somewhat ethnic but the ability to make it mainstream.”
Extreme Pita menus pitas stuffed with chickpea-based falafel, purchased frozen and
cooked on the flat-top rather than fried, and grilled, gyro-style meat made from a mixture
of beef and lamb. Customers choose fillings such as lettuce, tomatoes and cucumbers as
well as garlicky hummus and baba ghanoush, a traditional salad of eggplant, tahini, olive
oil and lemon juice.
IHM, CHENNAI

Executive Chef James Corwell says a dressed-up, open-faced falafel sandwich helps keep
the menu modern at The Culinary Institute of America’s Wine Spectator Greystone
Restaurant in St. Helena, Calif.
“We need to redefine the idea of California cuisine from the old paradigm of just local,
fresh and seasonal,” he says. “We need to start considering the cultural influences that
shape the American palate.”
Corwell recruits chickpeas rather than fava beans to make the falafel, blending the
soaked, ground legumes with garlic, lemon juice and onion before deep-frying. To plate
the dish, he scores the pita and peels back the top layer “like a blossom,” filling the open
space with crunchy falafel and a salad of tomato, watercress, onion and cucumber.
Corwell’s tahini sauce incorporates yogurt for extra richness offset by a touch of harissa.
At the Massachusetts Institute of Technology in Cambridge, Director of MIT Campus
Dining Richard Berlin added a Middle Eastern concept called Sepal to an international
food court last fall; it came in response to a survey revealing students’ interest in the
region’s cuisine.
Sepal’s rolled pita sandwiches, wrapped in foil and warmed in conveyor ovens, fit
seamlessly into the eat-and-run lifestyles of college diners. Choices include baked or
fried falafel, chicken tawook (marinated chicken) and beef kafta (ground beef mixed with
herbs and spices).
Indian Sandwich
Even though a magnificent array of breads such as naan, paratha and roti are integral to
the Indian table, sandwiches don’t have a stronghold in the country’s dining culture.
Nevertheless, operators are capitalizing on Indian cuisine’s rising status among American
diners with eateries centered on their own Indian-inspired creations.
Nandini Mukherjee banked on the universal acceptance of the sandwich format to launch
Indian Bread Co., a fast-casual concept in New York City, in 2003. The spot seeks to
give the country’s classic breads a broader stage with creations such as the Naanini, a
grilled sandwich of fresh-baked naan and fillings such as vegetable tandoori and lamb
vindaloo, and stuffed paratha, a more-delicate, layered flatbread cooked on the griddle
and packed with minced meat and vegetables.
“When we started, I thought I would have more Indian customers, but surprisingly our
clientele is 70% American,” says Mukherjee. For Compass Group, The Americas
Division, introducing an Indian-themed retail brand seemed a logical next step in the
Charlotte, N.C.-based contractor’s culinary evolution. Five units of the new concept are
in development, with the first slated for an October opening.
IHM, CHENNAI

“We believe Indian will be the next big global cuisine,” says Dave Hoemann, vice
president of creative services and marketing for retail brands, concepts and campaigns.
“Indian foods have the big, bold flavors our customers want, as well as the high spice
levels and heavy vegetarian emphasis we’re looking for at campus accounts.”
Compass centered the brand on dosas, the thin, Indian crêpes made from ground lentils
and rice flour that customarily feature vegetarian fillings such as potatoes masala. More
hearty and sandwich-like than their authentic counterparts, offerings at the eatery—
dubbed Dosa Delhi—include spicy vindaloo vegetables, tandoori chicken, and curry beef,
red onions and yogurt. Accompaniments of cilantro, tomato or mango chutney lend
additional layers of flavor.
American Born and Bread
America is not exclusively the land of ham and cheese on rye. Delicious regional
sandwiches—some of which may strike outsiders as a little odd—still can be found.
· Muffaletta: This hefty, New Orleans classic on big round Italian rolls stands out
for the salad of green olives, pimientos, celery, garlic, onions and capers that tops
sliced provolone, salami and ham.
· Philly cheesesteak: Thin-sliced beef with melted American cheese (or processed
cheese sauce, depending on preference) characterizes this favorite that arrives on
a hoagie roll. Additions include grilled onions, green peppers and mushrooms.
· Carolina pulled pork: Vinegary barbecue sauce cuts the richness of smoked,
spice-rubbed pulled pork served on soft, hamburger-style buns on this regional
favorite, known for its signature topping of cool, creamy coleslaw.
· Italian beef: Napkins are a necessity for this Chicago tradition, a concoction of
shaved beef with au jus, hot giardiniera and/or sweet peppers on a crusty roll.
· Reuben sandwich: Where this sandwich originated is under dispute, but the
recipe is not: corned beef, Swiss cheese and sauerkraut on rye bread with creamy
Russian or Thousand Island dressing.
· Lobster roll: Native to Maine, a glorious profusion of fresh lobster—either
bound with mayo or served with melted butter—stuffed into a buttered and
toasted lobster roll bun, which resembles a hot dog bun.
· Loose-meat sandwich: Basically a burger in which the ground beef hasn’t been
shaped into a patty but instead is browned and served loose on a bun. Find it
mostly in Iowa, where the majority of Des Moines-based Maid-Rite’s 70 locations
are located.
· Pork tenderloin sandwich: A Midwestern classic of fried pork tenderloin on a
burger bun. The crisp meat overextends the sides of the bread, usually by an inch
or more.
· Chow mein sandwich: If you haven’t been to Fall River, Mass., you probably
haven’t had pork or beef chow mein—including all the sauce and its crispy
IHM, CHENNAI

noodles—served on a hamburger bun. But if you have been there, there’s a good
chance you’ve had one—or at least been to a restaurant that serves them.
· Hot Brown: This open-face turkey sandwich covered with Mornay sauce first
came out of the Brown Hotel in Louisville, Ky., in 1926.
IHM, CHENNAI

Sandwiches

Recomendados

Recomendados

Más contenido relacionado

La actualidad más candente

La actualidad más candente (20)

Similar a Sandwiches

Similar a Sandwiches (20)

Más de Dr. Sunil Kumar

Más de Dr. Sunil Kumar (20)

Último

Último (20)

Sandwiches